Name: Simple Sun-Dried Tomato Hummus
Prep time: 15 min
Total time: 15 min
Yield: 10 servings
Cuisine: Mediterranean-Inspired
Ingredients: ½ 1/2 cup loosely packed sun-dried tomatoes; 1 1 (15 oz.) can chickpeas, drained, liquid reserved; 2 2-4 medium cloves garlic, peeled ((depending on how garlicky you like it)); ¼ 1/4 cup tahini ((find our tahini review here)); 3 3 Tbsp lemon juice*; ½ 1/2-3/4 tsp sea salt ((depending on preference + saltiness of chickpea brine)); 1 1 tsp dried oregano; 2 2-4 Tbsp olive oil; ¼ 1/4 -1/2 cup chickpea brine ((reserved from draining chickpeas)); Olive oil; Toasted pine nuts; Smoked paprika

Simple Sun-Dried Tomato Hummus

15m

Inspired by Minimalist Baker by Minimalist Baker

Saved by @fiona (@fiona)

10servings

Makes 10 servings

½1/2 cup loosely packed sun-dried tomatoes · loosely packed
1(15 oz.) can chickpeas, drained, liquid reserved · 15 oz., drained, liquid reserved
22-4 medium cloves garlic, peeled ((depending on how garlicky you like it)) · medium, peeled
¼1/4 cup tahini ((find our tahini review here))
3Tbsp lemon juice*
½1/2-3/4 tsp sea salt ((depending on preference + saltiness of chickpea brine))
1tsp dried oregano
22-4 Tbsp olive oil
¼1/4 -1/2 cup chickpea brine ((reserved from draining chickpeas)) · reserved from draining chickpeas
Olive oil · (optional)
Toasted pine nuts · toasted, (optional)
Smoked paprika · (optional)

Soak the sun-dried tomatoes in a bowl of warm water for 5 minutes to soften. If using sun-dried tomatoes packed in oil, soaking will help remove some of the acidic flavor of the brine. Drain well.

You'll need

Drain the chickpeas, reserving the liquid (chickpea brine) from the can to add as needed later.

Add all ingredients to a food processor or blender, starting with the lesser amounts where ranges are provided. Blend until creamy and smooth, scraping down the sides as needed. Add more chickpea brine a little at a time for creaminess and to encourage blending (we used another 1/4 cup). Taste and adjust, adding more lemon juice for brightness or salt for overall flavor.

Transfer to a serving bowl and garnish with (all optional) additional olive oil, paprika, and toasted pine nuts. Serve with pita, veggies, crackers, pesto chicken, and more.

Leftovers will keep covered in a sealed container in the refrigerator for 5-7 days or in the freezer for 1 month or longer.